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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is an quick and easy one-pot recipe that highlights the orzo. Ingredients:
1/2 cup orzo pasta |
1 (12 fluid ounce) can or bottle beer |
2 teaspoons canola oil |
1 pound boneless chicken thighs |
1/2 onion, minced |
3 cloves garlic, crushed |
1 cup low-sodium chicken broth |
1 cup tomato sauce |
1/2 cup pimentos, drained |
1 tablespoon ground turmeric |
1/2 cup frozen petite peas |
salt and pepper to taste |
Directions:
1. Place the orzo in a small bowl. Pour enough beer into the bowl to cover the orzo; set the remaining beer aside.
2. Heat the oil in a large, non-stick skillet over medium-high heat. Brown the chicken on both sides, about 4 minutes per side. Drain the fat from the skillet and lower heat to medium. Add onion and garlic; cook and stir until the onions are translucent.
3. Pour in the orzo mixture, the rest of the beer, chicken broth, tomato sauce, pimentos, and turmeric; cover and simmer for 10 minutes. Stir in the peas; simmer another 5 minutes. Season with salt and pepper.
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